Grilled Ribeye Steak with Dijon Honey Rub

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This steak rub is the perfect combination of sweet and salt.

Grilled Ribeye Steaks with Honey Dijon Rub

We are mindful of how much red meat we eat, so when we do splurge, we do it right. My husband won’t eat a steak at any restaurant because, “your steaks are better than anything I’ve ever had at a fancy restaurant.” Smart man.

I feel the same. I’ve tried steaks at all the top restaurants and mine are my favorite. If I do say so my damn self. The combination of sweet and salty in this rub is perfection. The honey and brown sugar give a slightly caramelized texture with a hint of sweetness and the dijon and soy add a tangy salt to the mix.

Quick Ingredients

  • 2 ribeyes
  • 2 tablespoon brown sugar
  • 1 tablespoon Good whole grain Dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
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Grilled Ribeye Steaks with Honey Dijon Rub

Grilled Ribeye Steak with Dijon Honey Rub


Description

The combination of sweet and salty in this rub is perfection. The honey and brown sugar give a slightly caramelized texture with a hint of sweetness and the dijon and soy add tangy salt to the mix.


Ingredients

Scale
  • 2 ribeyes
  • 2 tablespoon brown sugar
  • 1 tablespoon Good whole grain Dijon mustard
  • 1/2 teaspoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

 


Instructions

  1. Mix all ingredients in a small bowl. Using a brush or spatula coat each side of the ribeyes evenly. 
  2. Let sit in the refrigerator for two hours.
  3. Remove from the refrigerator and let sit on the counter for 30 minutes to bring the temperature down.
  4. Meanwhile prep the grill with oil and turn on or start charcoal.
  5. Sear each side of the ribeye on medium high for two minutes.
  6. Lower the temperature or move the steaks to a side of the grill with less heat. Cook steaks until temperature reaches desired doneness (see below for temperatures) turning two to three more times.
  7. Remove steaks and let sit for five minutes on the counter before serving.
  8. Enjoy.

 


Tips for the perfect grilled ribeye!

  • Make sure your ribeyes are at least 1″ thick.
  • Don’t skip on searing each side. That’s what caramelizes the steak rub.
  • This is the time to splurge. Go to the best butcher or grocer in town and get really good meat.
  • The more marble the juicer the steak. As the steak cooks the fat melts into the meat to add juiciness and flavor.
  • Be sure to oil the grates before lighting the grill so the steaks don’t stick and you lose all the yummy rub.
  • Internal temperatures: rare is 120°-125°, medium rare is 130-135° and medium is 140°-145°, anything over that is notwortheating°.

What Goes Great With Steak?

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Grilled Ribeye Steaks with Honey Dijon Rub

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